Long weekends like this are made for firing up the barbeque and Health Canada is reminding you to keep certain things in mind when you’re grilling to make sure nobody gets sick.
If you’re using a cooler to store your meat be sure the temperature is 4 degrees Celsius or below. Before and after you handle all raw foods wash your hands, cutting boards, counter-tops, knives and other utensils with soap and warm water.
Health Canada says colour isn’t the best indicator that your meat is okay to eat and you should use a digital food thermometer. When it comes to beef, veal or lamb the internal temperature of the meat should read 145 degrees Fahrenheit for medium rare, 160 for medium, and 170 for well done.
Pieces of poultry are safe to eat when cooked to 165 degrees, whole poultry is good at 180 degrees. Pork should be cooked to 160 degrees Fahrenheit. You can find the full list of safe internal cooking temperatures at healthycanadians.gc.ca.
